This food processing tip will make your harvested meat easier to coo.

Cutting up deer hind quarter. Elk are large ungulates, larger than a deer and smaller than a moose. Watch this video first to see how to remove the hindquarter from the deer’s body. How to break down a hind quarter.

You will work this meat from the top of the neck to the deer’s wind pipe. The hindquarter is my favorite part of the deer. Clean up the hindquarter by removing the fat and silver skin.

Make sure your knife is well sharpened and you have a way of honing it during this operation. The tarsal glands between the hind legs on the hide is the main concern,” don’t touch it” just cut the legs off several inches above it prior to skinning the deer.there is some. Sirloin tip, rump roast, bottom round , top.

Once you have it off, lay the ham on a table with the inside and ball joint (where the femur. The small, square section of meat to the back of the hind quarter is called the top butt. It’s large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and.

Pull the meat from the back strap incision and skin the meat off the neck bone. This cut, when aged properly is medium tender, and can be either dry roasted or braised. On today's episode with cook with cabela's, learn how to break down a deer hind quarter.

I cut it clear of the back ribs, short ribs, and hindquarter, then add to the stew meat pile. With the deer’s carcass laying on its back, press down on both hind quarters to spread. This meat cutting process also works for other similar animals.